Author Question: Compare the spreadability of regular butter and margarine with their whipped ... (Read 64 times)

rlane42 · **on:** Aug 19, 2018

Compare the spreadability of regular butter and margarine with their whipped counterparts.

Question 2

How is energy transferred to foods fried in deep-fat?

ErinKing · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

Whipped counterparts to regular butter and margarine are more spreadable.

Answer to Question 2

When food is deep-fat fried, it is submerged in fat and the water on the food surface vaporizes into the surrounding oil, which draws the moisture within the food toward the surface. A layer of steam forms around the food, preventing oil saturation; however, some oil is transferred into the food. The crust of the food browns due to the Maillard reaction and becomes larger and porous from the moisture leaving the food. Most of the oil absorbed remains in the crust and outer layers of the fried food. The inner portion of the food cooks through conduction rather than by direct contact with heated oil.